Green Corn-Boiled Corn

Husk, clearing the ear of every strand of silk, and trim off stem and top neatly. Boil in hot water until the milk does not escape when a grain is penetrated by the nail. Fifteen or twenty minutes, according to the age of the corn, will be enough. Drain, sprinkle the corn with salt, and serve upon a hot napkin laid upon a platter. Fold the corners of the napkin over the corn.

Stewed Corn

Husk and clean the corn, and leave it in cold water for fifteen minutes. With a sharp knife split each row of grains all the way down from stem to tip of the ear; then shave, rather than cut, them off down to the cob. Cover with hot water in a saucepan, and stew slowly for twenty minutes. Stir in a table-spoonful of butter for a pint of corn; pepper and salt and serve.

Stewed Corn And Tomatoes

Cook as in last recipe, and when the corn has simmered five minutes add a cupful of chopped tomatoes (peeled). Cook twenty minutes longer after the boil recommences, season and serve. If there is much liquid in the stew, roll the butter in flour before adding it, and boil a minute more than if the flour were not used.

Corn Fritters

Two cupfuls of grated green corn; two eggs; one cupful of milk; a pinch of soda; salt and pepper to taste; one tablespoon-ful of melted butter; two tablespoonfuls of flour. Mix and fry as you would griddle-cakes, and send in hot, in acceptable relays.

Succotash

Six ears of corn; one pint of string-beans, trimmed and cut into short pieces; one tablespoonful of butter rolled in flour; one cupful of milk ; pepper and salt. Cut the corn from the cob, bruising as little as possible. Put over the fire with the beans in enough hot water, salted, to cover them, and stew gently half an hour. Turn off nearly all the water and add a cupful of milk. Simmer in this, stirring to prevent burning, twenty minutes; add the floured butter, the pepper and salt, and stew ten minutes. Serve in a deep dish.

CANNED CORN may be used satisfactorily in most dishes that call for green corn. If, before cooking it, the contents of the can be turned into a fine colander, and cold water poured over it to wash off the liquor in which it was preserved, the taste will be cleaner and sweeter. Like all other "canned goods "corn should be opened and poured out upon an open dish for some hours before it is used to get rid of the close, smoky flavor and smell.